6) More non-descript chili-oil. This one came from the counter at a store. Very spicy, very good. You know dim sum chili oil? This is the Viet recipe, a lot hotter.
7) Another chili and garlic in oil variety. This one is sweeter, has a very round flavor and warmth.
8) Tobasco. Pretty straightforward.
9) Tapatio.
10) Pickled thai chilis.

11) More chili oil. This one is hotter than the last one, but not as hot as the one before that. This one is not the aforementioned favorite jar of hot sauce with chinese all over it, though it's pretty good.
12) Korean red chili bean paste. Mild, round flavor.
13) Smoked red chili paste, more earthy than the last one.
14) Excellent home-made chili oil with soya. Great as a dip, quite spicy. Very, very tasty.
15) Pickled jalapenos. Mexican-style. Yep.

I'm not a fan of tabasco because it's too vinegary. I feel like the last time I had Cholula it was on the vinegary side as well.

I would agree with your assesment of cholula, but... sometimes I want a little more vinegary flavor with what I am eating. Sometimes I feel like cholula, tapatio, and sometimes Yucatan's habanero verde.